9.06.2009

3 frozen chicken breasts
1 pkg. dry italian dressing
2 cans cream of mushroom soup
(1) 8 oz. pkg. cream cheese

In a slow cooker put chicken and dry italian dressing, and cover with water. Cook until chicken falls apart and then shred chicken. In a sauce pan combine soup, cream cheese and 1 cup chicken broth from the cooker. Cook until smooth. Add chicken to sauce. Serve over egg noodles or rice.

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